Trim chicken thighs; cut small chicken breasts in half and large breasts in thirds or quarters. In small bowl, mix turmeric, cumin, cinnamon, coriander, ginger and allspice. Sprinkle on all surfaces of chicken; set aside.

In one small section of a large heavy skillet, heat 1 tablespoon of the olive oil over medium heat. Sprinkle lemon wedges with sea salt and sugar. Cook in oil 3 minutes or until tender and browned, turning once. Remove to 3 ½ to 4-quart slow cooker set on High heat setting. Add 2 tablespoons of the oil to the skillet. Stir in onion, garlic and peppers. Cook 4 to 5 minutes or until onions are golden brown, stirring frequently. Add to slow cooker. Add remaining oil to skillet and increase heat to medium-high. Add chicken pieces; cook 6 to 8 minutes or until brown, turning over.

Meanwhile, stir raisins, garbanzo beans and honey into mixture in slow cooker. Place tomato wedges and browned chicken pieces on top. Stir reserved bean liquid into skillet and scrape up brown bits from bottom of skillet; pour over chicken. Cover; cook 1 ½ to 2 ½ hours on High heat setting or until chicken is tender and thermometer inserted in thickest piece reaches 165⁰F. Serve from slow cooker, or place chicken on platter and bean mixture in large bowl.

Fun fact: A slow cooker set on High heat is about the temperature that a tagine pot reaches, and cooks about the same.